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Lorenza Ávila
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Recipe of Artichoke Hearts in Lemon Parsley Sauce
Recipe

Artichoke Hearts in Lemon Parsley Sauce

25 mins
Low
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A garnish of roasted artichokes with lemon juice, parsley, basil and capers.
Learn more about Lorenza Ávila

Ingredients

4 portions
  • 15 artichoke hearts, clean and cut in four
  • 1/2 limes
  • 1 tablespoon capers
  • 5 tablespoons olive oil
  • 2 onions, finely chopped
  • 4 cloves garlic
  • 3 tablespoons parsley
  • 1 1/2 cups chicken broth
  • 1/2 teaspoons lemon zest
  • 1 lime, juice and zest
  • leaves basil, shrouded mint

Preparation

In a skillet, heat 2 tablespoons of olive oil over medium heat. Sauté the onions to soften and brown, 5-6 minutes.
Add the garlic, parsley, and quartered artichokes. Cook, mixing continuously and adding a little more oil if necessary, until golden brown, about 10 minutes. Season with salt and pepper.
Add 2 tablespoons of olive oil, 1 cup of chicken broth, drained capers, lemon zest, and basil.
Raise the heat to high and bring to a boil. Lower the heat to medium and cook uncovered for 20 minutes. More chicken broth can be added if necessary.
Put on a serving plate and enjoy.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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